Cranberry Buttermilk Scones
Elevate your breakfast or tea time with these irresistibly tender Cranberry Buttermilk Scones, bursting with sweet-tart dried cranberries and a rich, buttery flavor. Crafted with simple pantry staples, these scones strike the perfect balance between light, flaky texture and a moist, satisfying crumb. The secret? Cold cubed butter and tangy buttermilk, which combine to create a luxuriously soft dough that’s easy to work with. Topped with a brushing of heavy cream and an optional sprinkle of coarse sugar for a golden, bakery-style finish, these scones are as delightful to look at as they are to eat. Ready in under 40 minutes, this recipe will quickly become your go-to for cozy weekend mornings, brunch gatherings, or an elegant afternoon tea. Serve them warm with butter, jam, or clotted cream for an indulgent treat sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Dried cranberries
- 0.5 cup Buttermilk
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream (for brushing)
- 1 tablespoon Coarse sugar (for topping, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the dried cranberries, ensuring they are evenly distributed throughout the mixture.
In a small bowl, whisk together the buttermilk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry mixture and gently fold together using a spatula. Be careful not to overmix; the dough should be slightly sticky and come together loosely.
Turn the dough out onto a lightly floured surface and gently knead it 2–3 times, just enough to bring it together. Pat the dough into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges (like a pizza). Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown on top and cooked through.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or clotted cream.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 356.3 g | 130% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 157.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 254 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 589 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
